The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

all into a stewpan, with enough of good broth to moisten the whole, adding occasionally the remainder; when nearly done, put in the crumb of a French roll, and when soaked, strain the whole through a sieve, and serve hot in a tureen. * * * * * CARROT SOUP. Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, and pour over a good stock, say about two quarts, boil it, then pass it through a sieve; it should be of the thickness of cream, return it to the saucepan, boil it up and squeeze in a little lemon juice, or add a little vinegar. * * * * * PALESTINE SOUP. Stew a knuckle of veal, and a calf's foot, and one pound of _chorissa_, and a large fowl, in four quarts of water, add a piece of fresh lemon peel, six Jerusalem artichokes, a bunch of sweet herbs, a little salt and white pepper, and a little nutmeg, and a blade of mace; when the fowl is thoroughly done, remove the white parts to prepare for thickening, and let the rest continue stewing till the stock is sufficiently strong, the white parts of the fowl must be pounded and sprinkled with flower or ground rice, and stirred in the soup after it has been strained, until it thickens. * * * * * A SIMPLE WHITE SOUP. Break a knuckle of veal, place it in a stewpan, also a piece of _chorissa_, a carrot, two onions, three or four turnips, and a blade of mace, pour over two or three quarts of water or weak broth, season with salt, a sprig of parsley, and whole white pepper; when sufficiently boiled, skim and strain it, and thicken with pounded vermicelli. * * * * * VERMICELLI SOUP. Make a fine strong stock from the shin of beef, or any other part preferred, and add, a short time before serving, a handful of vermicelli, which should be broken, so that it may be in